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Chicken Casseroles

James's Cubed Chicken Dumpling Casseroles

1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cup chicken broth
1 10 ounce package green peas, frozen
4 cup chicken, cooked and cubed
2 cup prepackaged buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk

In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for one minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in cubed chicken. Pour into a greased 13 inch by 9 inch by 2 inch baking dish.

Dumplings:
Combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole. Bake uncovered at 350F for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.

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